SUMMARY – light and tasty. Gluten-free! Easy to assemble, harder to execute. Prettier than grisini.
I always seem to have extra egg parts. Either I need a bunch of yolks or a bunch of whites. Never at the same time, of course. BTW egg parts freeze well, in case you can’t use up your extras within a reasonable time frame. Luckily I had a mason jar in the freezer full of extra egg whites. No need to create more extra yolks!
FYI – I learned this fact at a Paleo baking class I took last week. Eggs are not dairy. That is all.
Making the meringue was the easy part. Beat egg whites with cream of tartar? Check!
Add sugar slowly? Check!
Add flavoring? I used coconut. Beat some more? Check!
Put meringue in pastry bag? Check! Line baking sheets, one with parchment and one with my solo Silplat. Check!
Surprisingly, piping was easy, too! Put them in the oven, bake, cool. I also let them sit overnight. Why? Because trying to move them off the sheets broke them. Yikes.
The next day, I gingerly loosened them off the parchment paper and put them between the twigs on the Silplat to drizzle the chocolate.
More problems. I seriously couldn’t get them off the sheet without breaking. Don’t use a Silplat with these. Use parchment.
Needless to say, my twigs look a more like kindling than branches. They are still super cute and taste really good, but they are certainly not tall enough to display in a vase. Sad face.
With that in mind, I would use a larger tip. They wouldn’t be as thin but I could get them off the sheets!